Peerless Cornbread Muffins

In a search to replace cornbread muffins that could serve as hockey pucks, this recipe won out. These are always moist. This is a good base recipe to make additions to for a change of pace.


1 egg
1/2 cup butter, melted
1/4 cup vegetable oil
1 cup milk, warmed
1 cup all purpose or cake flour
2/3 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
variations: 2 tablespoons fresh rosemary chopped, or 1/2 cup bacon bits

Preheat oven to 400 degrees.

In mixing bowl beat or whisk egg, melted butter and oil until combined. Stir in warm milk. In another bowl, combine flour, cornmeal, baking powder, salt and sugar and mix well. Add dry ingredients to egg mixture and stir until just blended. Spoon batter into a greased 1 dozen muffin tin so each cup is 3/4 full. Bake 15-20 minutes or until edges are slightly golden. Remove from tin and cool slightly, then serve.

Yield: 1 dozen.

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